A study was conducted in order to determine the incidence of broiler chickens and turkeys “dead on arrival” (DOA) at the processing plant. The study was carried out during a three years period (August 2001-July 2004) from 31 broiler and 11 turkey processing plants representing the majority of the Italian poultry production. The overall average incidence of DOA was found to be 0.35% in broilers and 0.38% in turkeys. The season significantly influenced the mortality of both broilers and turkeys with higher incidence being observed during the summer (0.49 and 0.54% for broilers and turkey, respectively). The incidence of DOA was found to be lower in smaller in respect with intermediate and larger slaughter plants (0.21 vs 0.42 and 0.37%, P<0.01).

BIANCHI M., PETRACCI M., CAVANI C., GASPARI P., LAVAZZA A. (2005). Mortalità premacellazione nel broiler e tacchino da carne in sistemi industriali di macellazione. s.l : s.n.

Mortalità premacellazione nel broiler e tacchino da carne in sistemi industriali di macellazione

BIANCHI, MAURIZIO;PETRACCI, MASSIMILIANO;CAVANI, CLAUDIO;
2005

Abstract

A study was conducted in order to determine the incidence of broiler chickens and turkeys “dead on arrival” (DOA) at the processing plant. The study was carried out during a three years period (August 2001-July 2004) from 31 broiler and 11 turkey processing plants representing the majority of the Italian poultry production. The overall average incidence of DOA was found to be 0.35% in broilers and 0.38% in turkeys. The season significantly influenced the mortality of both broilers and turkeys with higher incidence being observed during the summer (0.49 and 0.54% for broilers and turkey, respectively). The incidence of DOA was found to be lower in smaller in respect with intermediate and larger slaughter plants (0.21 vs 0.42 and 0.37%, P<0.01).
2005
CD Atti del LIX Congresso S.I.S.Vet., Viareggio, Settembre 21-24
367
368
BIANCHI M., PETRACCI M., CAVANI C., GASPARI P., LAVAZZA A. (2005). Mortalità premacellazione nel broiler e tacchino da carne in sistemi industriali di macellazione. s.l : s.n.
BIANCHI M.; PETRACCI M.; CAVANI C.; GASPARI P.; LAVAZZA A.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/7639
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